A Sweet Center like Me :) Caramel Stuffed Snickerdoodles

A while back I made the Caramel Stuffed Apple Cider Cookies that were a huge hit with my family so when I came across a Caramel Stuffed Snickerdoodle on The Baker Chicks site I just had to make it.  The cookies spread a bit too much for my liking next time I'll have to play around with the dough recipe but still they LOOKED amazing and I was told they were very yummy.  YES I didn't even eat one, I started my new diet that day and was dead set on sticking to it (and I lost 3.8lb this week on it).  I didn't even take ONE taste of the dough, it's amazing you get the right number of cookies the recipe calls for when you don't eat any of the dough ... who would have thunk it!  (Added Note: as I say not one of my favorite dough recipes I'd use the one below.  These spread and I even put them in the fridge for 45 minutes before baking).

I've been told this is a winner recipe:

Ingredients

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter

1/2 cup pure vegetable shortening

1 3/4 cups sugar, plus more if needed

2 tablespoons ground cinnamon, plus more if needed

2 large eggs

48 soft caramel candies or Rolos unwrapped

Directions

Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough. Break the ball into two and place the caramel into the middle. Form one large ball and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

Make the Cookie Part:

Caramel Filled:

The Snickerdoodle recipe she used was Martha Stewarts, I believe I will use Mrs. Siggs Snickerdooles HERE is the post I made and they turned our fluffy.